Tuesday, May 10, 2011

Salad Week - # 2 A Salad To Make Right Now

When Borders was closing it's doors, which is still very sad, my friend Tish and I went there and ransacked the cookbooks. In my bargain shopping cookbook frenzy I picked up Tangy Tart Hot and Sweet: A World of Recipes for Every Day by Padma Lakshmi. This is a great book, it has lots of pictures, and there are so many things I want to make from it.

While looking for a salad to make for the week, using this giant head of romaine, I found her recipe for A Very Herbaceous Salad. This salad could not be any easier, uses a minimal amount of ingredients and tastes so fresh.
The dressing is made up of
2 tablespoons of mayonnaise
1 tablespoon of balsamic vinegar  (The recipe calls for sherry vinegar but not having any I opted for the balsamic)
Whisk ingredients in a large bowl. If not using right away put in the refrigerator to chill.
When ready to eat add to your bowl:
one peeled and sliced English cucumber, 
romaine lettuce cut into sections,
1/3 cup of chopped Italian parsley,
1/3 cup of chopped fresh dill, 
1/3 cup of chopped mint.
Mix well so that dressing is evenly distributed throughout. Serve immediately.
Herby Delicious Salad
Sometimes when I make salad, because it accompanies something else, we don't finish it all. Since there were only two of us eating I didn't use the full head of lettuce, not wanting to waste it. This salad was so good that we finished it all, first before anything else. I foresee myself making this salad more as the weather warms up. The combination of herbs could be mixed up to allow for different flavors, and with summer around the corner, cucumbers are sure to be in future box deliveries. This will be something I will make again and I encourage you to as well.
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Mustard Salad

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